Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Torta Di Ricotta Recipe
    Lost? Site Map

    Torta Di Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Olha's Note:

    This Torta di Ricotta is one of the great classic dishes of Italy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
    2. 2
      Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
    3. 3
      While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
    4. 4
      On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
    5. 5
      Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
    6. 6
      When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
    7. 7
      Sprinkle cheesecake with confectioners’ sugar. Arrange orange twists around cake.
    8. 8
      16 servings. Begin early in day or day ahead to make this recipe.
    9. 9
      The Good Housekeeping Desserts.

    Ratings & Reviews:

    You Might Also Like...

    View All Dessert Recipes


    Nutritional Facts for Torta Di Ricotta

    Serving Size: 1 (170 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 401.6
    Calories from Fat 219
    Total Fat 24.3 g
    Saturated Fat 10.6 g
    Cholesterol 156.0 mg
    Sodium 292.1 mg
    Total Carbohydrate 35.0 g
    Dietary Fiber 1.5 g
    Sugars 17.5 g
    Protein 11.8 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites